Baked Pork Chops with Parmesan-Sage Crust
Source: Bon Appétit : February 2001 (posted by BeverlyAL)
1 1/2 cups fresh breadcrumbs made from crustless French bread*
1 cup freshly grated Parmesan cheese (about 3 ounces)*
1 tablespoon dried rubbed sage*
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Lemon wedges (optional)
Orange wedges (optional)
*Cindy's note - I used panko instead of fresh breadcrumbs and only needed 1/2 the amount of breading for 4 pork chops.
Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.
Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.
Makes 4 servings.